Coleslaw

• 2 cups mayonnaise
• 1 cup creme fraiche
• 1 cup sour cream
• 4 ounces sherry vinegar
• 2 ounces agave
• 2 ounces whole-grain mustard
• 2 ounces olive oil
• 1 tablespoon ground cumin
• 2 tablespoons chili flakes
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1/2 pound green cabbage, shredded
• 1/2 pound purple cabbage, shredded
• 1/2 pound corn, grilled and removed from cob
• 1/4 pound carrots, shredded
• 3 poblano chiles, roasted and thinly sliced
• 2 heads endive, thinly sliced
• 10 brussels sprouts, shaved
• 2 tablespoons fresh parsley, chopped, plus more for garnish

1. Combine the mayonnaise, creme fraiche, sour cream, vinegar, agave, mustard, oil, cumin, chili flakes, salt and pepper in a large bowl.
2. Add the green cabbage, purple cabbage, corn, carrots, poblanos, endive, brussels sprouts and parsley and toss until fully coated with dressing.
3. Garnish with the parsley.

mayonnaise, creme fraiche, sour cream, sherry vinegar, agave, olive oil, ground cumin, chili flakes, kosher salt, freshly ground black pepper, green cabbage, purple cabbage, corn, carrots, chiles, endive, brussels sprouts, fresh parsley

Taken from www.foodnetwork.com/recipes/coleslaw.html (may not work)